Foodservice Procurement Purchasing for Profit

Name: Foodservice Procurement Purchasing for Profit
Price: 5.42 USD
Availability: InStock
ISBN: 9780024142412

ISBN-10: 0024142417

ISBN-13: 9780024142412

Edition: 1999

Authors: Marian C. Spears

List price: $165.60

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The approach of this user-friendly text is to provide undergraduate students in a commercial or noncommercial foodservice curriculum with the understanding that procurement, which includes purchasing, receiving, storage, and inventory control, is the first step in preparing menu items that satisfy customers. With an emphasis placed on being updated and informed about products, students will learn how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Unlike any other text on the market, this book advocates that purchasing is not a cost center in the operation, as it was for many years, but that…

Book details

List price: $165.60
Copyright year: 1999
Publisher: Prentice Hall PTR
Publication date: 6/3/1998
Binding: Hardcover
Pages: 526
Size: 8.00" wide x 9.75" long x 1.00" tall
Weight: 2.288
Language: English

I. PURCHASING FOR PROFIT. 1. Status of Foodservice Purchasing. 2. Procurement. 3. The Market. 4. Product Selection. II. PROCUREMENT PROCEDURES. 5. Purchasing. 6. Receiving, Storage, and Inventory Control. III. PURCHASING FOOD PRODUCTS. 7. Grain Foods. 8. Fresh Fruits and Vegetables. 9. Processed Fruits and Vegetables. 10. Meats. 11. Seafood. 12. Poultry and Eggs. 13. Dairy Products. 14. Beverages. IV. PURCHASING NONFOOD PRODUCTS. 15. Production Equipment. 16. Service Equipment. Appendix: Foods With Standards of Identity. Glossary. Index.